Fish Vegetable Platter With Cheesy Garlic Cilantro Sauce Recipes

FISH & VEGETABLE PLATTER WITH CHEESY GARLIC-CILANTRO SAUCE

Steps:

• Combine VELVEETA, milk and garlic in saucepan.
• Cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in cilantro.
• Spoon over fish and vegetables.

FRUIT AND VEGETABLE PLATTER WITH CILANTRO CREMA

Steps:

• Pulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside.
• Wipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve.
• Toss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the chile salt and cilantro crema.

FISH IN CILANTRO SAUCE

Steps:

• Thaw fish if frozen.
• Cook onion and garlic in oil till tender but not brown.
• Add the almonds, lime juice, jalepeno, salt& pepper.
• Heat through.
• Arrange fish fillets in a well greased 9x13 pan and sprinkle lightly with salt.
• Top with onion mixture, and sprinkle evenly with cilantro.
• Cover and bake at 350 for 40 minutes, or until fish tests done.

FISH WITH CILANTRO AND GARLIC

Steps:

• Turn on the broiler, and cover broiler pan with aluminum foil.
• Wash, dry and coarsely chop cilantro and parsley. Mince cilantro, parsley and garlic in food processor.
• Add the cumin, hot pepper flakes, lemon juice and olive oil, and process until well blended.
• Wash fish, and cut in half. Place in a single layer on foil, and spread cilantro mixture evenly over fish.
• Broil fish four inches from heat, according to the Canadian rule: measure fish at the thickest part, and cook 8 to 10 minutes to the inch.

ROAST WHOLE FISH WITH CILANTRO CHILI SAUCE

Steps:

• Preheat oven to 375 degrees. Sprinkle fish inside and out with one tablespoon of olive oil, salt and pepper. Place on baking tray, set aside.
• Prepare the chilies. Using rubber gloves to protect your hands from the volatile oils, seed and core the chilies and place them inside up on a broiler tray. Char the skins under the broiler, place the chilies in a paper bag for a couple of minutes and when they have cooled, scrape off the skin. Cut the chilies in slices.
• Heat one tablespoon of olive oil in a skillet and cook the onion with the garlic until softened. Add the chilies and cook 5 to 10 minutes, until soft, stirring occasionally.
• Roast the fish for about 20 minutes or until cooked.
• Meanwhile, combine the cilantro (reserving some for garnish) with the onion-chili mixture, the remaining olive oil, lemon juice, salt and pepper and puree until smooth. Correct seasoning and set aside.
• When the fish is cooked, place in a serving dish and spread with the cilantro-chili oil. Garnish with the cilantro and serve.

WHOLE BAKED FISH WITH CILANTRO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Drizzle a large oven-safe pan with oil.
• Rinse trout and pat dry with a paper towel. Place on a flat work surface. Cut trout from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book; lay onto the prepared pan.
• Place tomatoes, onion, lemon juice, cilantro, garlic, coriander, cumin, salt, pepper, and cinnamon in a food processor. Pulse until chopped fine but not pureed. Pour 1/2 the mixture on top of 1/2 of the trout; fold the other side of trout on top. Spoon the remaining 1/2 of the mixture on and around the sealed trout. Add water to the pan; arrange potatoes around the trout. Cover pan with aluminum foil.
• Bake in the preheated oven until trout flakes easily with a fork, about 45 minutes.

PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES

Steps:

• Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
• Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
• Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.

EASY FISH TACOS WITH CILANTRO-LIME DRESSING

Steps:

• Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight.
• At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes.
• Serve fish on warmed tortillas with dressing.